Mexican Corn and Turkey Meatballs Soup (Albondigas Soup)

Preheat the oven at 220°C (425°F).

In a pot, sauté the onion in the olive oil for 3 minutes. Add the cilantro or spinach and allow to wilt. Remove and let cool.

Put the water and the breadcrumbs in a bowl and let soak for 2 minutes. Add the ground turkey, the spices and the onion and cilantro (or spinach) mix. Mix well. Form around twenty 2.5 cm balls (approx. 1 inch). Put on a baking sheet covered with foil. Put the baking sheet in the oven and cook for 12 to 15 minutes.

In a pot, sauté the onion in the olive oil for 3 minutes. Add 375 g (2.5 cups) of corn, the potato and the broth. Bring to a boil. Cover and let simmer for 15 minutes at low heat, or until the potato becomes tender.

In a blender, puree the soup. Add the milk, salt and Cayenne pepper. Transfer in a bowl and garnish with the cherry tomatoes, corn kernels, cilantro leaves and turkey meatballs.